Regardless of whether you’re hosting an Easter brunch or just making a paleo breakfast to have on hand throughout the week, you’ll enjoy this Broccoli Quiche with a lamb crust.
This recipe started the same way most of my recipes typically do. After looking through the fridge, I pulled out all the things that looked good including some leftover grass-fed ground lamb, green onion, broccoli, a jalapeño pepper and some farm-fresh eggs.
Then I spotted my glass fluted baking dish while putting some dishes away and that solidified my decision to whip up a quiche for breakfast.
A couple days earlier I had made 50/50 burgers (half pork and half lamb) and I still had some leftover ground meat. So I put it to good use in this quiche and used the grass-fed ground lamb to create the crust.
It’s kind of like a burger (or maybe just a meatza) with an omelet on top. And who doesn’t like to put an egg on top?!
It was certainly a good decision too because I know I wasn’t starving when I was making breakfast but when it came time to eat, I almost consumed half of this pie myself! :)
Change Up The Ingredients
Broccoli may seem like an odd ingredient to mix into an egg dish but they’re quite complementary. Plus it helps to add a serving of greens.
I have been increasing my sea vegetable consumption lately so that’s why I topped it off with some dulse flakes. If you don’t have any on hand you may want to pick some up. If you typically cook with only sea salt, like I do, it wouldn’t be bad to increase your iodine consumption with some sea veg and once you have them hanging around, you’ll see how easy it is to add dulse flakes to most anything.
If that seems too far fetched for you, feel free to top your quiche with a sprinkle of black pepper instead or just leave them out completely. Easy, peasy lemon squeezy. :)
If you have a particular ingredient you especially love in your omelet, definitely give it a go in this paleo quiche recipe.